Roasted Green Beans

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What’s your favorite way to eat freshly picked green beans? Mine is raw….. until now. Roasting these summer farm stand faves highlight their sweet flavor. The result turns these beans to a nutty, caramelized, crispy side dish.

Roasted Green Beans
Serves 4-6
2 lbs green beans
1 to 2 tablespoons olive oil (use only enough to lightly coat)
1 teaspoon kosher salt
1 teaspoon fresh cracked pepper
Pistachio nuts, chopped
Orange zest (garnish) and a squeeze of juice to finish
Preheat oven to 425 degrees. Clean, trim, and dry beans. Place beans in a bowl and toss with olive oil (lightly coat). Sprinkle with salt and pepper. Place beans on a rimmed baking sheet. Spread in a single layer. Roast 20-25 minutes, turn after 15 minutes. Cook til brown and desired crispness. Sprinkle with pistachios and squeeze a bit of fresh orange juice. Garnish with orange zest. Serve warm or at room temperature.
The beans really shrivel up so plan on eating more than you might think!!!
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2 Comments

  1. Yum! This is M’s fav way to eat green beans – we use a ton of sliced garlic in ours. Love the orange peel idea!

  2. This sounds wonderful, think I will try it tonight!

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